Roasted japanese eggplant with green herb sau

6 servings

Ingredients

Quantity Ingredient
6 Japanese eggplants, 6 to 8 inches long
1 cup Fresh cilantro leaves
1 cup Fresh Italian parsley leaves
1 teaspoon Ground cumin seeds; roasted
Zest of 2 lemons
½ cup Lemon juice
Black pepper
Salt

Directions

Over a grill or gas flame, roast the eggplant until the skin blackens and the flesh is soft. Allow to col and peel carefully with a small sharp knife to remove all the skin, being careful that the eggplants keep their shape.

Puree the remaining ingredients in a blender or food processor. Pour the sauce over the eggplants and allow them to marinate in the sauce for at least an hour.

From DEEANNE's recipe files

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